Thursday, May 7, 2015

All Star Breakfast

It was breakfast for dinner.  Bob was on the road 9 hours today, and, not knowing exactly when he'd be home, I spent much of the afternoon making bread.  I made the biscuits in the afternoon, and the sausage gravy and eggs when he arrived home.  The recipe was inspired by Clean Eating Magazine.  Here's how I made it:

Biscuits & Sausage Gravy

(10 Biscuits-2 Servings Sausage Gravy)

Mix vinegar and milk.  Let stand at room temperature 10 minutes.
3/4 cup skim milk
1 tablespoon apple cider vinegar

In food processor, mix dry ingredients.
1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup whole grain cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cut in buttery spread.
5 tablespoons Earth Balance Buttery Spread

Transfer mixture to a bowl.  With a rubber spatula, stir in milk-vinegar blend just until mixed.  On a floured surface, pat mixture into a 3/4 inch high disc.  Cut biscuits with a 3-inch biscuit cutter.  Place on a baking sheet lined with parchment paper.  Bake at 425 F. for 11 minutes.  Turn oven to broil.  Broil 2 minutes.

Remove casing from sausage.  Cut in thin slices.  Brown sausage on both sides.
2 ounce local sausage
Place sausage slices on a paper towel.

To drippings in pan, stir in milk and flour.
1/2 cup skim milk
1 tablespoon Wondra flour
Sprinkle with fresh ground pepper.  Heat until thick, stirring continuously.  Add sausage and heat throughout.

Serve with a sunny-side up egg.


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